The Chef de Cuisine at Aramark is the lead culinary person responsible for supervising all culinary operations for a location. This role involves training and leading kitchen personnel, supervising culinary activities, estimating food consumption, developing recipes, and ensuring quality standards and safety in the kitchen. The Chef de Cuisine also oversees special catering events and may offer culinary instruction.

Chef de Cuisine

The System Corporate Chef for Aramark SeniorLIFE+ is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. This role requires a strong aptitude for culinary leadership, operational standards, communication skills, personnel development, and team training. The position is remote with up to 65% travel required.

System Corporate Chef

The Culinary Services Manager at Healthcare Services Group, Inc. is responsible for managing the food service program at a single site, ensuring food quality standards, inventory levels, food safety guidelines, and customer service expectations are met. This role involves leadership, support, and guidance, including training staff, maintaining records, and ensuring quality dining services. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without injury.

Culinary Services Manager

Aramark is seeking a Sous Chef for the William F. Bolger Center, focusing on team development, culinary expertise, safety protocol, and client relations. The role involves training and managing kitchen personnel, estimating food consumption, selecting and developing recipes, and ensuring quality standards and safety in the kitchen. The Chef Manager will also play a key role in meeting budget requirements and executing company-delivered programs.

Sous Chef - William F. Bolger Center

Sous Chef

The Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role supports the Dining Services Director in ensuring quality dining services are provided, with a focus on safety, sanitation, and quality control. The position requires adherence to federal, state, and local standards, guidelines, and regulations, as well as HCSG's established policies and procedures.

Cook

The Sous Chef at the Sheraton Pentagon City in Arlington, overseeing the kitchen staff, is responsible for the procurement, production, preparation, and presentation of all food for the hotel. This role involves managing daily operations, ensuring quality and consistency, maintaining a safe and sanitary work environment, and controlling labor and food costs. The position requires a blend of culinary knowledge, leadership skills, and the ability to work effectively under pressure.

Sous Chef OEM

As the Sous Chef at Flik Hospitality Group, you will be responsible for the successful operation of the Culinary Department for a facility. This includes supervising, preparing, and cooking various food items, developing daily menu items, and potentially supervising hourly associates. You will work closely with the Executive Chef to develop new menus, assist with ordering, and execute catering events. This role offers an exciting opportunity for a Culinary professional looking to grow their career in a dynamic environment.

CHEF, SOUS - Nestle - Arlington VA

The Cook at Sunrise Senior Living is responsible for the proper, timely, and safe preparation and service of food according to established recipes, while adhering to all food safety and sanitation requirements. This role involves managing all food production in the absence of the Dining Services Coordinator, ensuring high standards for food taste and quality, and maintaining a safe and orderly kitchen. The Cook also performs various cleaning and maintenance duties, and is expected to actively participate in team goals and contribute to the overall engagement programs for both residents and team members.

The Chef de Cuisine at Capital One Landing, overseeing kitchen operations in partnership with Jose Andres Group, is responsible for maintaining a safe and sanitary work environment, preparing meals in accordance with corporate programs and guidelines, and ensuring high-quality food items are creatively prepared and presented in a cost-effective manner. This role involves compliance with sanitation, safety, and production requirements, motivating and training back of house employees, and supporting cost controls.

Chef De Cuisine, Capital One Landing

As an Executive Chef at Flik Hospitality Group, you will oversee all culinary functions for a dining account, managing and leading a team of associates. Your responsibilities include overseeing safety and sanitation, managing cost controls, creating menus, managing inventory, and rolling out new culinary programs in conjunction with the marketing and culinary team.

EXECUTIVE CHEF - Leidos - Reston VA

Executive Chef

The Executive Sous Chef at Hilton McLean Tysons Corner is responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations. This role involves a strong focus on banquet operations, luxury hotel experience, and maintaining high standards of food quality and presentation. The ideal candidate will have a passion for culinary excellence, a strong banquet background, and the ability to balance heavy volume while leading a team towards outstanding guest service and financial profitability.

Executive Sous Chef, Banquets - Hilton McLean Tysons Corner

Executive Sous Chef, Banquets

As a Sous Chef at Sodexo, you will be part of a team that values you for who you are, allowing you to act with purpose and have a positive impact through your everyday actions. This role involves preparing and creating nutritious dishes, leading a team engaged in food preparation and service, and ensuring a safe working environment and productivity among your team. You will have the opportunity to grow within the company and participate in ongoing training and development programs.

The Sous Chef at Eurest, a division of Compass Group, is responsible for assisting the Executive Chef in preparing and cooking foods, coordinating activities of cooks and other food-service associates, and assuming responsibility in the absence of the Executive Chef. This role involves supervising hourly food service associates, ensuring food safety and sanitation, maintaining kitchen cleanliness, and interacting with customers to resolve complaints.

SOUS CHEF (FULL TIME)

Erickson Living is seeking a Sous Chef to join the team at Greenspring Village, a continuing care retirement community in Fairfax County, Virginia. The role involves managing daily kitchen production, food preparation, and overseeing culinary staff in the absence of the chef. The ideal candidate will bring a passion for great food, teamwork, and culinary experience to the table, contributing to the Signature Dining program's commitment to scratch cooking and chef-inspired culinary creations.

Sous Chef - FT $2,000 Sign on Bonus

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Sous Chef Jobs in Mcnair, VA Hiring Now

Chef de Cuisine

System Corporate Chef

Culinary Services Manager

Sous Chef - William F. Bolger Center

Cook

Sous Chef OEM

CHEF, SOUS - Nestle - Arlington VA

Cook

Chef De Cuisine, Capital One Landing

EXECUTIVE CHEF - Leidos - Reston VA

Executive Sous Chef, Banquets - Hilton McLean Tysons Corner

Cook

Sous Chef

SOUS CHEF (FULL TIME)

Sous Chef - FT $2,000 Sign on Bonus